If you have a sweet tooth and a love for Middle Eastern desserts, the Dubai Kunafa Chocolate Recipe is about to become your new obsession. This luscious treat marries the crisp, golden strands of kataifi dough with the rich creaminess of pistachio butter and luscious layers of both dark and white chocolate, creating a spectacular fusion of textures and flavors. Each bite delivers a perfect balance of nutty depth and chocolaty indulgence, making it a showstopper dessert that’s as delightful to eat as it is to share with friends and family.
Ingredients You’ll Need
Gathering the right ingredients is truly the first step to a perfect Dubai Kunafa Chocolate Recipe. Each component here plays a key role, whether it’s adding crunch, creaminess, sweetness, or color, making the whole experience irresistibly delightful.
- Kataifi (kunafa dough): The shredded pastry that forms the crisp, golden base and adds wonderful texture.
- Unsalted butter: Essential for toasting the kataifi to a perfect golden brown with a rich flavor.
- Pistachio butter: Provides a creamy, nutty backbone that lends authentic Middle Eastern flair.
- Confectioners sugar: Adds sweetness and balances the flavors beautifully.
- Tahini: Adds a subtle earthiness and depth, enhancing the pistachio notes.
- Salt: Just a pinch to elevate all the natural flavors and create balance.
- Dark chocolate (chopped): The rich, intense layer that coats and infuses the dessert with deep chocolate goodness.
- White chocolate chips: Used for a sweet drizzle and contrast that’s both visual and flavorful.
How to Make Dubai Kunafa Chocolate Recipe
Step 1: Toast the Kataifi Dough
Begin by slightly crushing the kataifi with your hands or scissors to ensure even toasting. Melt the unsalted butter in a pan, then add the kataifi and gently toast on low heat. Stir constantly until the strands are a gorgeous golden brown, creating that perfect crisp texture. This step is crucial in building the delightful crunchy base that will hold all the decadent flavors together.
Step 2: Prepare the Nutty Filling
Allow the toasted kataifi to cool for about 5 to 10 minutes before mixing. Once it’s at a safe temperature, stir in the pistachio butter, tahini, confectioners sugar, and salt. Taste the mixture and add more sugar if you prefer it sweeter, especially if your pistachio butter isn’t already sweetened. This blend creates the luscious, creamy filling that will contrast beautifully with the crunchy kataifi.
Step 3: Melt the White Chocolate
In a microwave-safe bowl, heat the white chocolate chips for 10 to 20 seconds, then stir well. Repeat heating in 10-second bursts until the chocolate is smoothly melted. This silky, sweet white chocolate will add irresistible swirls and a lovely visual contrast in your dessert.
Step 4: Prepare the Chocolate Mould
Take your kunafa chocolate mould and use a fork or spoon to drizzle the melted white chocolate over it. Place the mould in the fridge for about 5 minutes to let the white chocolate harden, forming a beautiful base layer.
Step 5: Melt the Dark Chocolate
Now melt the dark chocolate using the same microwave method as before—10 to 20 seconds bursts with stirring in between. The dark chocolate provides richness and a slightly bittersweet backbone that perfectly complements the sweetness of the white chocolate and pistachio filling.
Step 6: Coat the Mould with Dark Chocolate
Remove the mould from the fridge once the white chocolate has set. Spread the melted dark chocolate all over the mould, making sure to cover the sides thoroughly for a delicious chocolate shell. Reserve some dark chocolate for topping later. Return the mould to the fridge for 10 to 15 minutes to allow the chocolate to harden.
Step 7: Assemble the Kunafa Filling
With the mould ready, spread the pistachio-kataifi filling generously over the chocolate base. Smooth it out evenly, then pour the reserved dark chocolate on top and spread it carefully using a spatula. This seals in the nutty filling with a luscious chocolate layer. Refrigerate the dessert for at least 2 hours, though leaving it overnight enhances the flavors and texture wonderfully.
Step 8: Unmould and Store
Gently release your masterpiece from the mould when you’re ready to serve. Wrap it tightly with aluminum foil and store it in the fridge to keep it fresh and maintain that divine texture for later enjoyment.
How to Serve Dubai Kunafa Chocolate Recipe
Garnishes
For that extra wow factor, sprinkle some crushed pistachios on top just before serving. This adds a vibrant pop of green color, a satisfying crunch, and ties in the nutty flavors perfectly. A light dusting of edible rose petals or a sprinkle of coconut flakes can also elevate the presentation and aroma.
Side Dishes
Dubai Kunafa Chocolate Recipe is rich and indulgent, so pairing it with a refreshing side like a small bowl of lightly sweetened rosewater or mint-infused yogurt can beautifully balance the dessert’s richness. Alternatively, a cup of strong Arabic coffee or mint tea offers the perfect palate cleanser between bites.
Creative Ways to Present
Consider serving individual portions of the kunafa on mini dessert plates with a drizzle of honey around the edges for a golden touch. You can also serve it alongside fresh berries or a fruit compote for a lovely contrast in flavor and color. If you want to impress guests, plate the dessert on a decorative tray garnished with pistachios and edible gold leaf for that authentic Dubai vibe.
Make Ahead and Storage
Storing Leftovers
Once prepared, Dubai Kunafa Chocolate Recipe keeps well in the refrigerator. Simply wrap it tightly in aluminum foil or store in an airtight container. Consuming leftovers within 3 to 4 days ensures the best flavor and texture, as the chocolate might begin to soften over longer storage.
Freezing
If you want to enjoy this decadent treat later, freezing is an option. Wrap the dessert securely in foil and then place it inside a freezer-safe container. It can last up to one month frozen without losing much flavor. To thaw, move it back to the refrigerator overnight to maintain its delicate texture.
Reheating
Since this is best served chilled, reheating is not necessary. However, if you prefer the chocolate slightly softer, you can bring it to room temperature for about 20 to 30 minutes before serving. Avoid microwaving directly as it may cause the chocolate to melt unevenly and the kataifi to lose its crunch.
FAQs
Can I use store-bought pistachio butter for this recipe?
Absolutely! Just check if your pistachio butter is sweetened—if it is, you might want to reduce or skip the powdered sugar to avoid making the filling too sweet.
Is it possible to make this recipe without a special kunafa mould?
Yes, you can use a regular baking dish or springform pan. Just be sure to line it well with parchment paper or plastic wrap to help with easy unmolding.
Can this recipe be made vegan?
With some ingredient swaps like using dairy-free butter and vegan chocolate, you can make a delicious vegan version. Just be sure to choose vegan-certified products for the best results.
What chocolate works best for this recipe?
High-quality dark chocolate with at least 60% cocoa content is ideal for depth of flavor, while white chocolate chips provide a lovely sweetness and visual contrast. Avoid very sweet or low-quality chocolates that can overpower or alter the final taste.
How crunchy should the kataifi be after toasting?
The kataifi should be pleasantly crisp and golden but not burnt. This crunchy texture is essential for that signature kunafa experience and balances the creamy filling perfectly.
Final Thoughts
I can’t recommend making the Dubai Kunafa Chocolate Recipe enough—it’s truly a dessert that feels like a celebration with every bite. From the easy-to-find ingredients to the satisfying layers of nutty, chocolaty goodness, this recipe invites you to indulge and share a little sweetness with those you love. Give it a try, and I promise it will become a treasured favorite in your dessert repertoire.
Print
Dubai Kunafa Chocolate Recipe
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
Description
Dubai Kunafa Chocolate is a decadent dessert combining the crispy, golden kataifi dough with a rich pistachio and tahini filling, enrobed in layers of melted dark and white chocolate. This unique recipe offers a delightful blend of textures and flavors inspired by traditional Middle Eastern kunafa, perfect for special occasions or a luxurious treat.
Ingredients
Kataifi and Butter
- 3 cups Kataifi (kunafa dough)
- 3 tbsp Unsalted Butter
Filling
- 250 grams Pistachio Butter
- ½ cup Confectioners sugar
- 2 tbsp Tahini
- ¼ tsp Salt
Chocolate Layers
- 500 grams Dark chocolate (chopped)
- ¼ cup White Chocolate Chips
Instructions
- Toast Kataifi: Slightly crush kataifi with your hands or scissors. Heat butter in a pan, add in the crushed kataifi and toast on low heat until golden brown, stirring continuously for even toasting. Remove to a bowl and allow to cool for 5 to 10 minutes.
- Prepare Filling: Once the kataifi mixture is slightly cooled, add pistachio butter, tahini, confectioners sugar, and salt. Mix thoroughly. Taste and adjust sugar if needed depending on the sweetness of your pistachio butter.
- Melt White Chocolate: Place white chocolate chips in a microwave-safe bowl and microwave for 10 to 20 seconds. Stir until melted. If not completely melted, microwave for additional 10 seconds and stir again.
- Create White Chocolate Base: Using a fork or spoon, drizzle the melted white chocolate evenly over the base of your kunafa chocolate mould. Refrigerate for 5 minutes to allow the chocolate to harden.
- Melt Dark Chocolate: Place chopped dark chocolate in a microwave-safe bowl. Microwave for 10 to 20 seconds and stir. Repeat heating in 10-second intervals until fully melted and smooth.
- Layer Dark Chocolate: Remove mould from fridge once white chocolate has hardened. Spread melted dark chocolate evenly over the entire mould, including the sides. Reserve some chocolate for topping. Return the mould to the fridge for 10 to 15 minutes to set.
- Assemble Kunafa Filling: Once chocolate layers are set, remove mould and spread the prepared kunafa filling generously and evenly over the chocolate base. Pour the remaining dark chocolate over the filling and spread evenly with a spatula. Refrigerate for 2 hours or preferably overnight to fully set.
- Demould and Store: Gently remove the kunafa chocolate from the mould. Wrap tightly in aluminum foil and store in the refrigerator until ready to serve.
Notes
- Ensure the kataifi is evenly toasted for best texture.
- Adjust the sweetness of the filling based on the type of pistachio butter used.
- Be careful while melting chocolate; microwaving in short bursts prevents burning.
- Allow sufficient chilling time for the chocolate layers to properly set.
- This dessert is best served chilled and can be stored refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
